Healthier Version Of Butter Chicken

• 2 tablespoons vegetable oil, divided into two
• 1 lb boneless skinless chicken thighs, cut in bite-size pieces
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon ginger, finely chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 cup tomato sauce
• 1 cup Carnation Evaporated Milk
• 1/4 cup plain yogurt
• salt and pepper

1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
2. Heat the remaining oil in a large saucepan over medium-high heat. Saute onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
4. Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.

vegetable oil, chicken thighs, onion, garlic, ginger, butter, lemon juice, garam masala, cumin, cayenne pepper, tomato sauce, carnation, plain yogurt, salt

Taken from www.food.com/recipe/healthier-version-of-butter-chicken-338932 (may not work)